"Take crab cakes on a trip south of the border, in this easy to make salad. Mandarin oranges lend a bright burst of sweetness, crunchy pecans add a hearty texture, and the salad dressing with chile sauce provides some zing with zest!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mix together egg, mayonnaise, red guajillo cooking sauce, cumin, mustard, and Worcestershire sauce. Add the crab and bread crumbs. Mix well. Shape into four crab cakes. Refrigerate 2 hours.
Mix together the ranch dressing and guajillo chile saucer; refrigerate until ready to serve.
Heat oil in a skillet over medium high heat; melt the butter with the grape seed oil. Place crab cakes into the oil-butter and fry until brown on one side, about 5 minutes. Turn crab cakes, and brown on the other side, about 5 minutes. Using a slotted spatula, transfer the crab cakes to a warm paper-towel-lined plate.
Divide the salad greens among individual plates. Top with carrots, pecans, and orange sections. Drizzle with the guajillo ranch dressing. Place one cooked crab cake on top of each salad, and place a goat cheese medallion on the side, if desired.